Soup! Soup! Soup is always my husband’s favorite. He enjoys very hot and clear soup. He is not so fond of creamy soups. He told once that he learned how to enjoy clear soup from my late dad. He was from China and most of the Chinese enjoy soup at any time of the day. The Chinese like them on noodles and rice too.
This soup is very simple and fast to make. Some of you will says “how can it be?”. Just the wontons take a lot of time. Yes, but you can make more and freeze them for your future use. Then you just need fresh vegetables to add to the soup. So try this now.
3 bundles watercress, trimmed, cleaned and pinch out into bite sizes
32 pieces shrimp & pork wontons (see below recipe)
1/8 cup sesame oil for the broth
1 48oz box “No MSG” chicken broth
1½ liter water
1 teaspoon ground white pepper
3 tablespoons light soy sauce
Salt to taste
Cilantro leaves and fried shallots for garnish (optional)
Pork & Shrimp Wontons
32 pieces wonton wrappers
1 pound lean ground lean pork
½ pound minced shrimps
2 tablespoons finely chopped cilantro (coriander) including stems
2 stalks green onions, cleaned and finely chopped
1/8 teaspoon ground white pepper
1½ teaspoons corn flour
1¼ tablespoons light soy sauce Salt to taste
1 egg, lightly beaten
1 tablespoon sesame oil
In a medium mixing bowl add ground lean pork, finely chopped fresh (frozen) spinach, finely chopped cilantro, green onions, ground white pepper, corn flour, light soy sauce and salt to taste.
Mix with your fingers or a fork until the shrimp mixture is completely well combined. Set aside and let it stand for 5-10 minutes. Meanwhile, place the chicken broth and water in a medium soup pot and heat over medium-high heat; bring to a boil. Add the ground white pepper, light soy sauce and bring to a boil. Turn off heat and set aside for later use.
Preparing the Wontons:
Take about 2 teaspoons pork mixture and place in the center of the wonton wrapper; and lightly brush the edges with the beaten egg. Lift all the sides and pinch around the filling to form a pouch.
Repeat this procedure until all the filling and wrappers are used up. Place the finished wonton in a flat platter and cover with a damp kitchen paper towels.
Heat a pot of water over medium-high heat and bring to a boil. Drop in the finished wontons and simmer until the wontons float to the surface and it is considered cook or for about 1 minute.
Transfer the cooked wontons to a wide mouth bowl with 1 tablespoon canola/vegetable/corn oil and gently toss to combine until the wontons are coated with cooking oil. This is to prevent the wontons from sticking each other. Set aside.
Heat a soup pot with water and chicken broth over medium-high heat and bring to a boil. Stir in the watercress and cook until wilted. Season with salt, light soy sauce and white pepper, adjust accordingly. Add the cooked shrimp and pork wontons and cook until heat through. Heat off and serve onto each individual bowl or a large serving bowl for a big crowd. Garnish with cilantro leaves, fried shallots and a few drops of sesame oil. Serve the soup hot if possible with steamed Jasmine rice.